White Chocolate and Lemon Truffles

White Chocolate, Pastry Maestra


have to admit that I am not that crazy about white chocolate. Actually, if you stumble upon me in a supermarket, my shopping basket will contain a significant quantity of various chocolate bars, from creamy milk chocolate, filled with crunchy pecan and caramel bits, orange or almonds to bitter ones with high cocoa solids content. However, you won’t be able to find white chocolate inside whatsoever…

In most cases I find white chocolate to be too sweet and inferior in flavor when compared to other chocolates. A few years ago I even claimed that white chocolate, in fact, isn’t a “real chocolate” at all since it contains cocoa butter, milk powder, and sugar – but no cocoa solids! In time, I learned that there are lots of types of white chocolate but also that some manufacturers replace expensive cocoa butter with cheaper vegetable fats. So, read the labels, folks! Buy some good quality chocolate, the flavor, and the texture will be much better. Even though I don’t like to nibble white chocolate, I do like to chew on white chocolate and lemon truffle every now and then. These are lovely, creamy, and not too sweet, and you can roll them into candied lemon peel to get extra flavor and texture. If you don’t have candied lemon peel, you can make it yourself, or if you are in a hurry, just roll your truffles in powdered sugar and Bob is your uncle! If you put these truffles in a nice box, you will get a wonderful handmade gift for someone special!

White Chocolate and Lemon Truffles

White Chocolate and Lemon Truffles Recipe

by:Tereza Alabanda,The Pastry Maestra


Prep. time : 35 minutes

Cook time : 1 minutes

Ready in 36 minutes plus cooling

Level : Basic


  • White chocolate 320g (11.3oz)
  • Cream 90g (3.2oz)
  • Butter 80g (2.8oz)
  • Lemon zest
  • Lemon juice 30g (1oz)
  • Powdered sugar as needed


  1. Put cream and grated zest of one lemon into a measuring cup, and heat until hot. Cover, and set aside for 15-20 minutes.
  2. Melt white chocolate in the microwave on low heat.
  3. When your cream is ready, run it through a strain and pour it over white chocolate. Add lemon juice, and stir until incorporated.
  4. Add softened butter, and stir until you get a uniform and shiny ganache.
  5. Wrap it in plastic foil, and leave it on the counter for a couple of hours until set.
  6. Put the ganache into a piping bag fitted with 12mm (12“) round tip, and pipe truffles onto a paper lined tray. Put it in the fridge for about 30 minutes to set.
  7. Shape the truffles between your palms, and roll them in powdered sugar.

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